Sriracha Chili-Garlic and Vodka Pickled Green Beans

Being both Ukrainian and Irish has cultivated me into a person obsessed with all things pickled. I will eat pickled anything, in surprisingly large amounts. Pickled green beans pair wonderfully as a side dish or on a charcuterie plate; they are also amazing as a garnish in a hearty Caesar or right out of the jar into your mouth. The latter is how they disappear so quickly in my house. If you also love serious heat, this recipe is for you…

Bring a large pot of water to a boil, add trimmed green beans and cook until crisp-tender. Transfer beans into an ice-water bath to halt the cooking process and leave to cool while preparing the pickling liquid. Combine the remaining ingredients in a saucepan and bring to a boil, stir constantly until sugar and salt have completely dissolved. Remove bay leaves and set aside. Neatly pack the green beans into sterilized mason jars and pour the hot pickling liquid over the beans, leaving a one inch space from the top of the rim. Seal the jars and allow them to cool at room temperature, then transfer to the fridge and marinate for 24 hours. Then stuff your face!

Note: this is the quick method, if you plan to eat the beans immediately; which I always do. If you plan to store the beans, you will need to process the sealed jars in a boiling water bath for an air-tight and proper seal.